Monday, February 9, 2015

Pan-Roasted Chicken w/Brussels Sprouts & Apples

I am so happy Master ordered slave to fix this tonight. While it is even more healthy if you remove the skin, there is just nothing bad about chicken, fresh Brussels sprouts, apples and raisins!
This is especially handy if you have someone who has yet to discover how much they love the taste of Brussels sprouts. This serves up with a nice savory-sweet taste that is hard to resist.

Few ingredients and easy to fix calls for the chance to impress anyone with your cooking skills. Just present this for the raves and empty plates that always signal a good meal.
4 chicken thighs (about 2 pounds total)
1 pound fresh Brussels sprouts
1 medium cooking apple, cored and thinly sliced
3 tablespoons pure maple syrup
½ cup golden raisins
1 teaspoon thyme

Rinse chicken and pat dry well. Sprinkle with kosher salt and a good coat of corn starch. Rub the cornstarch in and leave to sit on counter for 45 to 55 minutes. Don't worry, it wont go bad.

Wash the Brussels sprouts in a bath of white vinegar water: rinse and drain well. Trim stems and remove any wilted outer leaves. Let sit in a colander until ready to cook.

Peel, core and chop the apple and cover with a damp paper towel to retard any browning.

  1. Sprinkle chicken evenly with ¼ teaspoon salt and ¼ teaspoon ground black pepper. In a large nonstick skillet heat 2 tablespoons olive oil with 2 tbs of butter over medium-high heat. Add chicken to skillet. Cook about 10 minutes or until browned and crisp, turning once.
  1. Cook, partially covered, over medium heat about 20 minutes more until done, (at least 170 degrees F) turning once more. Remove chicken from skillet and cover with foil to keep warm.

  1. Add Brussels sprouts to hot skillet. And ½ cup of chicken broth, cover. Let cook, covered, for 10 minutes over medium heat. This step not only de-glazes the pan and loosens all the little bits of chicken up it also helps to soften the sprouts with its steam.
  2. Now add apples and raisins. Cook, uncovered, about 8 to 10 minutes more or until sprouts are tender and golden, stirring occasionally. Remove to serving bowl and drizzle with maple syrup; toss to coat. NOTE: any time you have to measure a syrup, spray the measure first. Then the sticky stuff slides right out. ALSO always have a damp paper towel handy to wipe off the spout and lid before capping it back up. That way you will be able to reopen it without the use of a monkey wrench!
  3. Arrange chicken thighs on a platter and sprinkle with thyme. By the way the sauce is fantastic if it gets on the chicken.... Just sayin!

Now let's find some nice music to go along with this meal.

So happy to have the chance to serve my Master!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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